Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes
• 2 tbsp olive oil
• 600g carrots, washed and coarsely grated
• 140g split red lentils
• 1L hot vegetable stock (from cube is fine)
• 125ml milk
• plain yogurt, to serve (optional)

Method

Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan.

Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil,600g coarsely grated carrots, 140g split red lentils,1L hot vegetable stock and 125ml milk to the pan and bring to boil.

Simmer for 15 mins until lentils have swollen and softened

Whizz the soup with a stick blender or in a food processor until soft (or leave it chunky if you prefer)

Season to taste and finish with a dollop of plain yogurt (optional)